Pumpkin Monster Cookies

I simply could not just do any old cookie for Halloween, right? I’m all in for scary stuff and these Pumpkin Monster Cookies are perfect for the occasion. These pumpkin cookies will melt in your mouth. Perfectly soft, delicious, and so much fun to make for Halloween!

If you have kids, or grandkids, these cookies are such a great interactive project! These Pumpkin Monster Cookies are super fun to make and eat!

How to make Pumpkin Monster Cookies:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large mixer, beat the sugar and butter until well blended. Add in the egg, vanilla extract and pumpkin puree, mixing until well combined. Slowly add in the flour mixture and mix thoroughly.
4. Layer a cookie sheet with parchment paper. Using a small cookie scoop, drop rounds of cookie dough onto the cookie sheet, about 2 inches apart. Bake for 15 to 18 minutes.
5. Remove from oven and quickly press down on each cookie to flatten it, using the bottom of a glass, or a meat mallet. Press the candy eyeballs into each cookies. Let cool for 15 min. Then, draw in the mouth using the black decorating gel. Quickly place a few sunflower seeds directly onto the mouths. Let set a few hours in the fridge or overnight.

I used my KitchenAid mixer for the cookie dough, but you can also use a hand mixer.

Place rounded cookie dough balls on a cookie sheet lined with parchment paper, about 2 inches apart. Bake at 350 degrees for 15 to 18 minutes (depending on your oven).

These scary monster cookies were a blast to decorate! I ran out of the little candy eyeballs and used some of the bigger ones which I think turned out even better!

I used raw sunflower seeds for creepy teeth. You could also use pumpkin seeds.

TIPS & TRICKS:

• I used a small cookie scoop to make even rounds of cookie dough, placing them 2 inches apart on a cookie sheet lined with parchment paper.
• Use the flat bottom of a glass or meat mallet to flatten the cookies before decorating. Do this right after they come out of the oven.
• Place the candy eyeballs onto the cookies as soon as they come out of the oven so they stay in place while the cookies are still warm.

WANT MORE?

If you like this recipe, you’re going to love my Chinese Almond Cookies! These traditional cookies are crunchy and flavorful with buttery goodness in every bite!

SUGGESTED WINE PAIRING: 

2018 Etnico Gran Reserva Sauvignon Blanc Aromas of lime, lemongrass and chalk leap from the glass and continue on the zesty palate along with flavors of lemon peel and green apple. Pairs perfectly with seafood! BUY THIS WINE

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Pumpkin Monster Cookies

★★★★★ 5 from 9 reviews

• Author: Asian Caucasian
• Prep Time: 20 min
• Cook Time: 15 min
• Total Time: 35 min
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

These scary Pumpkin Monster Cookies will melt in your mouth. Perfectly soft, delicious, and so fun to make for Halloween!

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Scale 1x2x3x

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup butter (1 stick), room temperature
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup organic pumpkin puree

For Decorating:

• Small or large candy eyeballs (.88 ounce package)
• Black decorating gel
• Handful of raw sunflower seeds

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Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large mixer, beat the sugar and butter until well blended. Add in the egg, vanilla extract and pumpkin puree, mixing until well combined. Slowly add in the flour mixture and mix thoroughly.
4. Layer a cookie sheet with parchment paper. Using a small cookie scoop, drop rounds of cookie dough onto the cookie sheet, about 2 inches apart. Bake for 15 to 18 minutes.
5. Remove from oven and quickly press down on each cookie to flatten it, using the bottom of a glass, or a meat mallet. Press the candy eyeballs into each cookies. Let cool for 15 min. Then, draw in the mouth using the decorating gel. Quickly place a few sunflower seeds directly onto the mouths. Let set a few hours in the fridge or overnight.

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Notes

• I used a small cookie scoop to make even rounds of cookie dough, placing them 2 inches apart on a cookie sheet lined with parchment paper.
• Use the flat bottom of a glass or meat mallet to flatten the cookies before decorating. Do this right after they come out of the oven.
• Place the candy eyeballs onto the cookies as soon as they come out of the oven so they stay in place while the cookies are still warm.

Keywords: Halloween, pumpkin, pumpkin cookies, cookie recipe, cookies